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Keto Maple Mustard Salmon Recipe

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This Keto Maple Mustard Salmon is sweet, tangy, and full of flavor! Paired with easy keto-friendly sides like garlic butter asparagus and cauliflower mash, it’s a quick, satisfying low-carb meal perfect for weeknights or special occasions.

Ingredients

Scale
  • For the Salmon:
    • 4 salmon fillets (6 ounces each, skin-on if possible)
    • 2 tbsp sugar-free maple syrup
    • 2 tbsp Dijon mustard
    • 1 tbsp olive oil
    • 1 tbsp soy sauce or coconut aminos
    • 1 clove garlic, minced
    • 1/2 tsp smoked paprika (optional)
    • Salt and black pepper, to taste
    • Lemon wedges, for serving
  • For Garlic Butter Asparagus:
    • 1 bunch asparagus, ends trimmed
    • 1 tbsp butter (or ghee)
    • 1 clove garlic, minced
    • Salt and pepper, to taste
    • Lemon zest (optional)
  • For Cauliflower Mash:
    • 1 medium head of cauliflower, chopped into florets
    • 2 tbsp cream cheese
    • 2 tbsp heavy cream
    • 1 tbsp butter
    • Salt and pepper, to taste
    • Chopped parsley, for garnish

Instructions

  • Prep the Salmon:
    • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
    • In a small bowl, whisk together sugar-free maple syrup, Dijon mustard, olive oil, soy sauce (or coconut aminos), minced garlic, smoked paprika, salt, and pepper.
    • Pat salmon fillets dry and lay them skin-side down on the baking sheet. Brush the maple mustard mixture generously over each fillet.
  • Cook the Salmon:
    • Bake for 12–15 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
    • Squeeze fresh lemon juice over the salmon before serving.
  • Make the Garlic Butter Asparagus:
    • Heat a skillet over medium-high heat and melt the butter. Add garlic and sauté for 30 seconds.
    • Toss in asparagus and cook for 4–6 minutes, stirring occasionally, until tender-crisp. Season with salt, pepper, and lemon zest.
  • Prepare the Cauliflower Mash:
    • Steam cauliflower florets until fork-tender, about 10–12 minutes.
    • In a food processor, blend steamed cauliflower with cream cheese, heavy cream, butter, salt, and pepper until smooth. Adjust consistency with more cream if needed. Garnish with parsley before serving.

Notes

  • Use fresh or frozen salmon, but thaw frozen fillets completely before cooking.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-maple-mustard-salmon/